- 1/2 cup apple cider vinegar
- 1/2 cup distilled white vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons kosher salt, plus more
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- Freshly ground black pepper
- 12 1/4″-thick slices country-style bread or ciabatta
- 3 tablespoons olive oil
- 2 garlic cloves
- Chervil or parsley leaves with tender stems (for serving)
- 12 slices Serrano ham or prosciutto
- Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
- Meanwhile, place eggs in a medium saucepan and add water to cover by 2″. Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
- Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
- Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.